Grilled fig salad with Japanese influences

Recipe by Damaris Beems
0.0 from 0 votes
Course: Lunch, SaladCuisine: Asian, Japanese




Cooking time


Total time



We associate figs with sweet, balsamic vinegar, for example. With this salad we take a completely different direction, a salty and savory direction. Surprisingly tasty, figs grilled in the oven. I really like figs anyway: from very pure to processed. From fresh from the tree to dried. This salad shows figs from a completely different surprising side.


  • 8 ripe figs

  • rucola, romaine salad

  • 2 table spoons soy sauce

  • 2 table spoons mirin

  • 60 ml olive oil

  • 2 red chili peppers

  • 1 lemon

  • 2 table spoons maple syrup

  • salt and pepper


  • Mix the soy sauce and 1 tablespoon of maple syrup together. Cut the figs in half and mix them with the soy mixture. Meanwhile, preheat the oven grill to the highest setting. Place the figs, open side up, side by side in a bowl. Then put them in the hot oven and let them soften and caramelize for 12-15 minutes.
  • Cut the chili peppers into rings. Cut the lemon peel into thin strips. Fry both in a frying pan for about 10 minutes. Then pour it into a bowl and let it work together.
    Place your chosen lettuce in a salad bowl.
  • Remove the figs from the oven. Collect the cooking liquid and mix it with the mirin and the remaining tablespoon of maple syrup. Season with salt and pepper.
  • Now let the oil and figs cool down a bit and come to room temperature.
    Then put the figs on top of the salad. Pour the oil over it and divide the lemon strips over the entire salad.

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